If your pledge to quit sugar is at war with your sweet tooth, you’ve come to the right place. We’re here to show you that it is possible to enjoy all your favourite desserts, from brownies and fudge to cheesecakes and trifle. That’s why we’ll be sharing 3 delicious no-sugar recipes to satisfy those stubborn cravings for something sweet.
If you’ve started to notice those sweet cravings cropping up, you’ve likely been off the white stuff for more than a couple of days – and it’s not the only sign you’re experiencing withdrawal symptoms from sugar. You might also notice increased mood swings and anxiety as higher levels of cortisol are released. Feelings like a racing heart, fight-or-flight feelings and a dry mouth are par for the course – but this just means it’s imperative to keep going. While your withdrawal symptoms will eventually come to an end, the mental health issues that accompany excess sugar consumption will only get worse. One study found people who drank two soft drinks a day had cortisol levels 22% higher than those who did not, showing a direct link between increased stress hormone production and sugar consumption. Headaches, aches and pains, chills and sleep issues are also common symptoms of withdrawal, but take solace in the fact that you’re not alone – this is very normal.
But many find it’s the cravings that are the hardest to fight – and they get worse before they get better. When these cravings set in, this is the point where many throw the towel in, as they may end up in a cycle of binging and feelings of guilt and shame and, as a result, many give up on their sugar-free goals instead of hopping back on the wagon. That’s why we don’t believe in failure – it’s never too late to dust yourself off and get back in the game again. But, if you find yourself particularly vulnerable to cravings, we’ve got just the thing to help. Here are 3 delicious no-sugar recipes for all the dessert lovers out there who have quit sugar.
Cherry Ripe Bites
If you’re a cherry ripe fan, you’ll love our rendition of the classic chocolate bar. Our version is loaded with coconutty flavour and none of the added nasties!
Find the full recipe HERE.
- 1 1/4 cups unsweetened shredded coconut
- 1 tablespoon rice malt syrup
- 1 tablespoon coconut oil, melted
- 1 1/2 tablespoons coconut milk
- 1 teaspoon vanilla powder or extract, optional
- 1/2 cup raspberries (fresh or frozen)
- Chocolate coating:
- 1 cup Basic Raw Chocolate or 1 cup store-bought (85% dark) chocolate
- Line a baking tray with baking paper. Add all the filling ingredients to the food processor. Pulse until mixture comes together but still has texture. Roll tablespoons of the mixture into round balls, place on a baking tray and freeze for at least an hour.
- Meanwhile make Basic Raw Chocolate or melt store-bought chocolate over a double boiler being careful not to seize the chocolate. Remove the coconut balls from the freezer and roll them in the melted chocolate so they are completely coated.
- Place balls on a tray and sit in the fridge to set before serving.
Jam Doughnut Muffins
What’s better than the fusion of muffins and doughnuts? Two of the most beloved desserts unite in this delicious recipe – many of you will find it’s your new favourite work snack! It even doubles as a fun lunchbox snack for kids.
Find the full recipe HERE.
- 5 cups almond meal
- 5 cups gluten-free plain flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon cinnamon, ground
- 175 ml buttermilk
- 1/3 cup butter or coconut oil, melted
- 2 large egg
- 1/3 cup rice malt syrup
- 1 teaspoon vanilla extract
- 1/2 cup IQS Berry Jam – get the FREE recipe here.
- Coconut flour, for dusting
- Preheat oven to 180ºC/350ºF/Gas Mark 4 and grease six holes of a muffin tray.
- Add almond meal, gluten-free flour, baking powder, baking soda and cinnamon into a mixing bowl. Mix to combine.
- In a separate bowl, add in the buttermilk, coconut oil, egg, rice malt syrup and vanilla into a bowl and whisk to combine. Pour wet mixture into the dry ingredients and fold through until mixture comes together.
- Scoop 1 heaped tablespoon of mixture into the greased muffin holes. Make a little hole in the batter and dollop in 1/2–1 teaspoon of chia jam. Then scoop another dollop of mixture on top. (Note: these muffins aren't huge portion sizes).
- Place muffins into the oven and bake for 20 minutes. Remove from the oven and allow to cool slightly before removing from the tin.
- To serve, dust muffins in coconut flour and serve with extra chia jam, if you like.
Raw Chocolate and Raspberry Cheesecake
Thought quitting sugar meant it was the end of cheesecake? Think again – this is just the beginning! Here at I Quit Sugar, we have a range of delicious cheesecake recipes – and not a grain of sugar in sight!
Get the full recipe HERE!
- 2 cups pecans
- 1/4 cup cacao powder
- 1/4 cup rice malt syrup
- 2 tablespoons coconut oil, melted
- Pinch sea salt
- 2 1/2 cups raw cashews
- 1/2 cup cacao powder
- 1/4 cup rice malt syrup
- 1/4 cup coconut oil
- 1 teaspoon vanilla powder
- 2 tablespoons coconut milk (or milk of your choice)
- pinch sea salt
- 1/2 cup frozen raspberries
- To make the crust: Line the base of a round spring form cake pan with baking paper.
- Process pecans in a food processor until chunky crumbs form. Add remaining ingredients and process until just combined.
- Pour mixture into prepared pan. Press into base to cover evenly and form a crust. Place in freezer to set. To make the filling: 1. Process cashews until fine crumbs form. Add remaining ingredients except milk and raspberries. Process until mixture turns into a smooth and creamy batter.
- Add milk as necessary to smooth out mixture. Once smooth, fold through raspberries and pour mixture over base in pan.
- Refrigerate for at least 2 hours before serving.
It’s no secret that a sugar habit is a tough one to beat – wherever you go, sugar is there. Unlike ditching alcohol or illicit drugs, there are few places where sugar is unwelcome. From birthday parties and functions to the office pantry, Sunday markets and the supermarket. Is it any wonder that so many of us find it hard to quit the stuff? That’s why it can also help to join a program like ours – our 8-Week Program is based on accountability, support and providing the essential resources to set you up for success. We’ll help you change the way you look at food – and that doesn’t mean you have to follow restrictive diets or miss out on your favourite foods; we believe you can still enjoy delicious food without jeopardising your health. With celebrity chef Sarah Glover on our panel of experts, you’ll have an array of fun recipes at your fingertips, along with our own exclusive armoury of simple, tasty and healthy recipes for everything from daily meals to impressive entertaining. We’ve also got nutritionists, personal trainers and naturopaths in our team of experts, and they understand what our bodies need and how to best arm ourselves against those cravings. So, if you’ve been having a little trouble keeping that sugar addiction at bay, we’re here to help. We know it can be hard to stick to your health goals – especially when you’re trying to manage it alone. When you sign up with us, you’ll have access to clear-cut meal plans, community support and exclusive access to our sugar-free content. Here’s what’s on offer:
- 8 weeks of meal plans and shopping lists.
- 90+ member-only recipes.
- Community forums to share your journey.
- Support and guidance from the I Quit Sugar team.
- Exclusive content from our panel of experts.
So, if you’re ready to ditch sugar and the host of maladies that come with it, it’s not too late to join. We’d love to help you get started on your health journey. Sign up HERE today!